Moist and Velvety creamy peanut butter oatmeal and yellow raisin cookies.
WHAT’S GOING ON HERE:
Peanut Butter: Peanut butter is a pretty key ingredient in peanut butter cookies. For this recipe I use creamy peanut butter. Chunky peanut may not be ideal here due to all the other textures going on. If you’re using natural or organic peanut butter give it a big stir before using.
Rolled Oats: Rolled oats or old fashioned oats are oats that have been steamed and flatten. They don’t need to sprout or cook too much so they make a great cookie ingredient.
Yellow Raisins: Yellow raisins to me are fruity and smoother. Brown raisin tend to be gritty. So I always opt for yellow. Use what you prefer or have on hand.
Butter: Butter is a key ingredient in cookies it generally where the most moisture comes from. It’s also responsible for the brown and caramelizing of the sugars.
Sugar; White and brown sugar both have different rolls in cookies. Brown sugar with the help of molasses gives you a chewier cook while white sugar helps the cookies to spread. The combination of both is always a winner.
Vanilla: Vanilla just ties everything together. Lack of vanilla seems to always be noticeable.
TIPS & TRICKS FOR THE BEST PEANUT BUTTER OATMEAL RAISIN COOKIES
everything room temp: in baking its best to have everything room temperature it helps develop a proper structure for you baked goods and leaves you with a velvety batter.
separate dry and wet: for oatmeal cookies i tend to ditch the hand mixture and grab a wooden spoon. this recipe is simple to prepare simply separate the wet and dry then combine the dry into the wet. with a hand mixer it requires alot of stop and start.
shaping the cookies: oatmeal cookies are not the best spreaders and they need a little help. I like to portion my cookies then double back and gently press two finger over the top of them to lightly flatten. you can also roll and cut this dough if you prefer thinner cookies.
do ahead?: this recipe may not be the best do ahead, due to the oats. oats are forever absorbing moisture. so from 15 minutes resting to 30 to 3 hours the cookies will be in different stages due to the oats absorbing any excess moisture. that alone can throw of the moisture and structure of the cookies. so anytime im using oats in cookies i make and bake all the cookies within 15 minutes of making the batter.
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